Sharma, SPandey, MSaharan, B2009-05-282009-05-282002-03-15Sharma S, Pandey M, Saharan B. Fermentation of starch to ethanol by an amylolytic yeast Saccharomyces diastaticus SM-10. Indian Journal of Experimental Biology. 2002 Mar; 40(3): 325-8http://imsear.searo.who.int/handle/123456789/61627A total of fifteen yeast strains were isolated from natural sources including fruits, soil, molasses, honey and a variety of indigeneous fermented foods. Screening of these strains for growth, ethanol production and glucoamylase activity led to selection of a yeast strain SM-10 identified as S. diastaticus having maximum glucoamylase activity (80 units ml(-1)) and ethanol production from starch (3.5%). Ethanol production from wheat flour was found to be 1.75% which could be increased to 5.2% after treatment of wheat flour with pepsin, diastase and glucoamylase.engEthanol --metabolismFermentationFlourGlucan 1,4-alpha-Glucosidase --metabolismSaccharomyces --growth & developmentStarch --metabolismTriticumJournal Article